Penne with Jerk Chicken & Peppers

You just can’t beat a satisfying bowl of pasta for a mid-week meal and this is spiced up with our jerk seasoning for a tasty Caribbean twist. The chicken can be swapped for prawns or a plant-based protein and if vegan you can swap the cream for a plant-based cream. Easy and delicious!


Put the chicken strips in a bowl with 2 tablespoons of Ainsley Jerk Seasoning, a drizzle of oil and a squeeze of lime juice. Toss to coat and marinate for 20 minutes.

Bring a large saucepan of salted water to a rolling boil, add the penne, stir once, then cook until al dente, according to the packet instructions.

Meanwhile heat 1 tablespoon of oil and the butter in a deep-sided frying over a medium heat. Add the chicken strips and cook for 4-5 minutes until just cooked. Remove from the pan and set aside.

If needed, add a drizzle of oil to the same pan and add the peppers and whites of the onions. Cook for 3-4 minutes until softened. Add the garlic, chilli and remaining jerk seasoning and cook for 30 seconds until fragrant. Stir in the stock and cream and simmer for 1-2 minutes. Return the chicken and its resting juices back to the pan and stir in the lime zest. Simmer for 3-4 minutes to thicken the sauce and until the chicken is cooked thorough.

Drain the pasta, reserving some of the pasta water. Add the pasta to the sauce, stirring well to coat (if needed tip everything into the pasta pan). Add the cheese and a little pasta water and stir over a low heat. Serve garnished with the spring onion greens and extra cheese if you like.



  • 2-3 chicken breasts, sliced into strips
  • 1 x sachet of Ainsley Jamaican Jerk Seasoning*
  • ½ lime, zest and juice
  • 400g dried penne or similar short pasta of choice
  • 1 red, 1 yellow and 1 green pepper, deseeded and sliced
  • 1 tbsp olive oil, plus extra for drizzling
  • 1 tbsp butter
  • 2 garlic cloves, minced
  • ½ scotch bonnet chilli or 1 medium hot chilli, deseeded and finely chopped (optional)
  • 3 spring onions, sliced and green and whites separated
  • 200ml chicken stock
  • 220ml double cream
  • 60g Grano Padano/Parmesan/vegetarian hard cheese, grated, plus extra to serve